Archive for the ‘Entrees’ Category

Pearly-pink salmon kept juicy with a coating of creole spices and olive oil, cooked over vegetable-filled “dirty” brown rice. A healthy, family-friendly and surprisingly quick and easy recipe for a midweek dinner. Leftovers are great cold in a wrap – lettuce or grain. I’ve only been to New Orleans once. A long, long time ago – […]

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Spice and everything nice, this is a good Saturday night meal to Netflix and chill with. If you like Tex-Mex and stuffed peppers, this totally exciting use for one of my favorite soy products will satisfy both cravings.

Side note: the author of this blog is funny. Follow her for good food and a good laugh.

That’s why this post is a day late. I spent my Sunday evening in the ER tending to my filleted finger.

You know the metal cans with the pull-tab top? Well, I was pulling & it was stuck. I moved the can over to the sink to tug harder, thinking juices are going to splatter on me. All of a sudden, something splatters all right – my blood! I cut a hunk of my pinky out & had to stare at my finger for a good minute to make sure the top half wasn’t hanging on for dear life. I wake Garr up from his nap & we go to the ER & they are like ohhh you need a tetanus shot I am like ohhh wonderful. Then they poured some fiery acid onto my open wound &…

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Being of West Indian descent, I am prone to love curry. Since tasting Thai food, I have realized that not all curries are created equally. Even among the West Indian islands there are different strengths of curry. I have found that curry from the Trinidad is stronger than the curry that comes from Jamaica and Asian curry is more floral. Don’t get me wrong because all are delicious and I love them dearly but every now and again I crave Thai curry which is usually cooked with coconut milk. Something about coconut milk and curry that warms my soul. This curry can be used with all proteins but this one includes a seitan product that Alvin buys from Veggie Heaven in Teaneck, NJ. I have made this with blue fish and whole porgies which is so yummy. I also think that using TVP Chunks would be great, my doctor friend does it that way. Please try this recipe and if you can, let me know how it comes out.

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Fall is here! The leaves are starting to change in New Jersey even though it was 75 degrees today. With two out of three men in my life loving tomato soup, I can’t keep serving the same style. I have revisited the original creamy tomato soup recipe and tweaked it with even more flavorful ingredients.

How do I make tomato soup a complete meal? I serve it with a not so classic grill cheese. Instead of using your regular loaf of bread I use a crusty Italian loaf. You won’t find American cheese here, instead I will be using fresh mozzarella cheese then toast on my trusty panini press. Trust me, this is the better way. For even more flavor coat your bread with pesto…can you say yum?

Creamy Tomato Soup Revisted

1 can of fire roasted tomato puree (32 oz.)

1 box of vegetable broth (1 qt)

1 tbsp of olive oil

1 red onion, diced

2 cloves of garlic, minced

1 cup of heavy cream

2 tbsp of pesto

Warm oil and saute onions and garlic (2-minutes)

Pour in tomatoes and vegetable broth

Cook over medium heat for 10 minutes

Stir in the heavy cream and heat for another 5 minutes

Finish the soup by stirring in the soup and cook for another 5 minutes

What is Gnocchi? It is defined as an Italian dumpling made of potato, semolina, or flour, usually boiled and served with soup or a sauce. The first time I had this dish was at Maggiano’s, an Italian food franchise on the east coast. I had seen these little dumplings made on multiple cooking shows, but never had the opportunity to taste them myself. As soon as I saw the dish on the menu, I had to have it.

I was not disappointed by the dish at all. The dumplings are tender; their texture can not really be compared to basic pasta. They don’t have a lot of bite but they stand up well to sauce without getting soft. I had mine in a Arriabata sauce, a spicy tomato sauce, topped with Parmesan cheese. I let Alvin taste it but he thinks they are too soft. I had no complaints; in fact this dish makes me crave them all the time. The truth is they are a quick and healthy dish.

As usual, whatever I eat out I have to try to recreate at home. I am not so adventurous as to make the gnocchi from scratch but I do buy them frozen and they work well. I bought the “fresh” ones from the grocery store where you find the other fresh pasta but they were horrible. I don’t know if I overcooked them but they were gummy and tough….yuk. Below you will find a quick and tasty recipe for making Gnocchi ala Not Just Tofu. So good, so quick and so easy.